This Turkish classic of meatballs and potatoes in tomato sauce is perfect anytime as a simple dinner or as an addition to an iftar table (the meal Muslims eat when they break their fast during the month of Ramadan). There are different ways to make the dish: some people form the meatballs into small football shapes; others prefer patties. Some sear the meatballs before baking; others put them in the oven raw. I prefer forming patties because they look better when arranged with the potatoes and are easier to sear. And I like searing them because it locks in the juices, but you can do whatever you prefer.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound ground beef
- 2/3 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
- 2 tablespoons plain breadcrumbs
- 1/2 teaspoon Aleppo pepper flakes
- 1/2 teaspoon ground cumin
- 1 large egg
- 1 onion, grated
- 3 cloves garlic plus 2 cloves garlic, minced separately
- 2 1/2 teaspoons dried oregano
- Kosher salt and freshly ground black pepper
- Neutral-flavored oil, such as canola or vegetable, for searing
- 2 russet potatoes, peeled
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 large green bell pepper, cut crosswise into 1/2-inch thick slices
- 1 large tomato, cut into 6 or 8 wedges
Instructions
- Place the ground beef, parsley, breadcrumbs, Aleppo pepper flakes, cumin, egg, onions, 3 of the minced garlic cloves, 1 1/2 teaspoons of the oregano, 1 teaspoon salt and 1/8 teaspoon pepper in a large bowl and combine well using your hands. The mixture will be wet and a bit sticky. Form into 20 to 24 meatballs about 1/2-inch-thick in the shape of your choosing (see Headnote).
- Heat 2 tablespoons neutral-flavored oil in a large nonstick skillet over medium heat. Working in batches and adding more oil as necessary, sear the meatballs until nicely browned on two sides, 2 to 3 minutes per side. Transfer to a platter.
- Preheat the oven to 350 degrees F.
- Slice the potatoes crosswise 1/2 inch thick into a total of 20 to 24 slices. Arrange the seared meatballs and potatoes in an alternating pattern in a 9-by-9-inch baking dish. Set aside.
- Heat the olive oil in a small saucepan over medium-low heat. Add the tomato paste and cook, stirring occasionally, until it starts to darken and release its color into the oil, 3 to 5 minutes. Add the remaining 1 teaspoon oregano, 2 minced garlic cloves, 1/2 teaspoon salt and 1/8 teaspoon pepper and give the mixture a nice stir. Add 1 1/2 cups water and bring to a simmer over medium-low heat. Simmer for about 5 minutes, then taste and add more salt, if needed.
- Pour the sauce gently over the meatballs and potatoes. Top with the bell peppers and tomatoes. Cover with parchment paper and bake until the potatoes are tender and the meatballs are cooked through, 40 to 50 minutes.
- Garnish with parsley before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 360 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 85 mg |
| Sodium | 611 mg |
Reviews
I had to double the recipe because we are a family of 6 (4 teens). I was disappointed in the lack of flavor, and that the potatoes were not done even after turning the heat up and cooking for 20 more minutes.
My family liked it. I made a few changes. I boiled the potatoes for a few minutes then peeled and sliced them. I think next time I will put only 1 teaspoon of oregano in the meatballs. (I put 2 teaspoons) After the sauce had boiled for a few minutes I put heaping teaspoon of corn starch in a little water and added it to the sauce. I put it in the oven for 35 minutes I will make it again
I grew up eating these. You cook the potatoes separately and you never ever cook the beef for 40 to 45 min! You assemble And cook it in the sauce for a no more than 5 to 6 min. You don’t seat the meat you cook it throughly and put it aside. Then you bring it all together
This was ok. I made as directed for the time stated, but the potatoes did not fully cook. I even put them back in the oven for a bit longer at a higher temp, but they still were uncooked. The meat was good, but there was too much cumin. It was very overpowering. The family did not care for it.